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Thanks, that is an important piece of info, as I was going by weigh alone and not thickness; so how/ where can Learn to calculate in relation to these variables? I’d like to try this out and play around with it but I need some solid knowledge. They’ve been less than 1 day in the brine so I...
I dont know, that’s why I want to experiment, it’s the way I learnt to cook and how I like to relate with my projects. 🤷🏻♂️
also, it’s not that I’m going blind and just eyeballed the number, but there’s too many diverging pov on time of brine and cooking process, so I might as well find out...
I know I’m kidding, you didn’t offend me at all 😂
How thicker should it be then if I want to leave it longer in the brine?
a plastic bag or in a rack so air can move around it?
Doesn’t affect the final product, just the body then 🙃
Either way, then, if I were to brine them longer( I probably...
The brine is as cold as my fridge will go, usually cold enough that it will hurt my hand when turning the meat pieces around. What I’m using is called tapa de asad which is the non fatty smaller part of a whole brisket, I’ve trimmed the thinner ends and it’s around as thick as 1 inch/3cm
i...
So, I've got a question!
So. I have retried this experiment and found myself with yet another question
I've had like 8kg of meat in the brine for 11 days, so today I changed the brine.
on the first brine I used 40 gr of curing salt n2 (three to four tablespoons) on 7 liters of water and 8kg...
So. I have retried this experiment and found myself with yet another question
I've had like 8kg of meat in the brine for 11 days, today I changed the brine.
on the first brine I used 40 gr of curing salt n2 (three to four tablespoons) on 7 l water and 8kg meat
but I wanna push the meat (2 out...
Hello! dear compatriots of all things succulent, I come to you again with a second post (first in this section) detailing the perils and inquiries that having too much pork belly and too little respect for traditional recipes produces.
As it stands, this week I have cooked two Japanese (with...
Thanks Dan!
I will, I’m the kind of cook that goes “by feel”… unless the recipe can become dangerous (like with ramen noodles, or this one). I did not know this thing was dangerous beforehand, and the recipies I researched did not specify either, something rather regrettable because, to those...
Thank you so much for the warm words of encouragement and welcome, as well as all the help !
On my next endeavour I’ll go for smoked brisket alla texas style, as well as pork, either belly or ribs.
then I might try to make something like dry chorizo too (argentinian style) this is not a...
Thanks, I can corroborate it tastes delicious as well 👏🏻
Thanks, I’m rather pleased with my outcome considering I’m new to this world
I swear I made a mark to make sure I knew which way the grain went, but then I forgot where it was (the same way I’m unsure about how many spoons of pink salt I...
I come bearing photos!
Today was the fateful cookery of the meat in question.
I decided on a pretty filled up rub
I forwent the salt because hypertension and diminished the pepper because not everyone in my family stands the resulting spiciness
The base for the rub, thus, became crushed...
i used 6 tbsp on 2 gallons so I should be golden. Your knowledge has made my life so much more easy! Thank you!!!
Tommorrow I will rubb and smoke, photos will be posted as well
Also, even if I went above 4/gallon, I’d still be ok if I didnt eat the whole meat by myself, right? (To tell the...
Thank you so much!
the brine temp, I can attest it was cold enough that my hand hurt every-time I turned the brisket around. around 1-3 celcius (below 40f), except for the last day and the night prior when , I think, my girlfriend upped the temp of the refrigerator to 7-10 c because she had...
Hi y’all! My names’ Uriel and I’m new to the world of curing and smoking. During my first trip to NY (I’m Argentinian) I was so taken by the katz’s pastrami that I had to try make one of my own.
After some research (youtube, mostly gugga foods and binging with babish … because #millenial) I...